Roasted Potatoes With Garlic Aioli Recipe 465

ROASTED POTATOES WITH GARLIC AIOLI RECIPE - (4.6/5)

Steps:

• Preheat oven to 425 F degrees. Cut up the potatoes into wedges. In a baking dish add the potatoes, season with the salt, pepper and paprika and toss them in the olive oil. Bake uncovered for 45 minutes to an hour or until crispy and golden brown. Do not turn them, they will be crispy on both sides. In the mean time, combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion. Serve potatoes drizzled with the garlic aioli, or as a dipping sauce.

ROASTED FINGERLING POTATOES WITH LEMON-PARSLEY AIOLI

Steps:

• For the potatoes: Preheat the oven to 450 degrees F.
• In a medium bowl, toss together the potatoes, salt, cayenne and olive oil. Place the potatoes cut-side down on a non-stick baking sheet and bake for 20 minutes, or until the potatoes are golden brown and cooked through.
• For the aioli: While the potatoes are roasting, whisk together the mayonnaise, lemon juice, lemon zest, mustard and salt in a small bowl. Fold in the chopped parsley and set aside until ready to serve.
• Serve the potatoes warm alongside the bowl of lemon-parsley aioli, for dipping.

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

ROASTED GARLIC AIOLI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim off the top of the head of garlic to expose cloves. Drizzle with olive oil. Sprinkle salt and black pepper on top. Wrap in aluminum foil.
• Bake in the preheated oven until garlic feels soft when lightly pressed, about 1 hour. Unwrap and cool, 5 to 10 minutes. Refrigerate until chilled, 30 minutes to 1 hour.
• Pull out individual garlic cloves with a sharp knife; place in a small bowl. Mash with a fork until creamy. Add mayonnaise, lemon juice, Worcestershire sauce, and cayenne; mix well until blended.
• Refrigerate until flavors combine, at least 1 hour.

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange potatoes and garlic cloves in a 9x13-inch pan. Drizzle with oil and sprinkle with salt and pepper.
• Bake in the preheated oven until potatoes are tender and garlic cloves are soft, 30 to 40 minutes.
• Remove from the oven. Squeeze garlic cloves to release roasted garlic onto the potatoes; discard garlic skins. Mix potatoes and garlic together.

SPICY POTATOES WITH GARLIC AIOLI

Steps:

• Preheat oven to 375°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a mixing bowl. Toss potatoes in oil and minced garlic to coat evenly. , Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; sprinkle over potatoes. Gently toss to coat. Transfer potatoes to 2 greased 15x10x1-in. baking pans, spreading into a single layer. Bake until crispy, about 25 minutes, stirring potatoes and rotating pans halfway through cooking., For aioli, combine ingredients until blended. Transfer potatoes to a serving platter; sprinkle with chives. Serve warm with aioli.

ROASTED NEW POTATOES WITH GARLIC AIOLI

Steps:

• To roast potatoes----------------.
• Preheat oven to 200C degrees.
• Scrub potatoes and pat dry.
• Place in roasting dish with the oil and grind sea salt over.
• Bake for 45-50 minutes until golden and tender.
• Aioli-------------------.
• Place yolks,mustard,water,salt and pepper and lemon juice in a blender and run machine until well mixed.
• Combine the 2 oils.
• While machine is running, gradually add a few drops of oil at a time to start, then in a thin stream.
• Aioli will thicken and go pale.
• Mix in the crushed garlic.
• Cover and store in fridge until ready to use.
• Will keep 3-4 weeks.